Living in Spain and bringing up a Spanglish family during the current 'crisis' and trying various ways to make some 'dinero'. Enjoying life in the sun, crafting and blogging as much as possible.

11 Apr 2012

Seasonal - Aparagus

We are now in the season for asparagus which must be one of my favourite vegetables of all time. A friend of mine grows organic asparagus and I am always first in the queue for ordering a bunch or two from her (plus she presents it so beautifully too)

(beautifully presented organic asparagus)

I have very fond memories of my father-in-law being overly excited about finding the wild asparagus and turning up on our doorstep with a huge bundle of the stuff. I would then clean it and trim it and pop it in the freezer (as there was always so much there was no chance we could eat it all straight away). It was always my father-in-law's favourite time of the year (RIP Juan Antonio - it is a year ago today since he lost his brave fight against lung cancer).

I personally prefer to roast it in the oven for 15 minutes with a little bit of olive oil, salt and pepper - I don't think it needs anything else. In Spain one of the main dishes for asparagus is 'revuelto' and with us having so many chickens and lots of eggs this always is a very cheap but scrummy meal for us (although I might have to have a large dollop of alioli on the side too!)

REVUELTO (source)

"Revueltos" are scrambled eggs and you will find them listed on menus in bars and restaurants with a wide variety of ingredients mixed into the eggs.
Wild asparagus or “esparragos trigueros” are found around Spain, but particularly in the northern area of Extremadura and Northern/Central Spain. “Trigueros” are a popular ingredient in home-style egg dishes or simply salted and grilled. Their stalks are usually longer and much thinner than green asparagus. If you cannot find wild asparagus, substitute fresh green asparagus from your grocer.
 
 
Scrambled Eggs with Wild Asparagus Recipe - Revuelto de Esparragos Trigueros

Ingredients:
  • 3/4 lb. wild or green asparagus
  • 3 tbsp extra virgin Spanish olive oil
  • 2 cloves garlic, finely chopped
  • 8 eggs
  • 1/2 tsp. sweet Spanish paprika
  • salt to taste
Preparation:
This scrambled egg recipe makes 4-6 servings.
Rinse asparagus and cut off the woody ends. Pour enough water into a large stock pot to cover asparagus. Bring to a boil. Once boiling, place asparagus in the boiling water for about 2-3 minutes. Remove from heat and drain immediately. Allow to cool a few minutes. When cool enough to touch, cut stalks into pieces.
Peel and finely chop the garlic. Heat olive oil in a 10-inch frying pan and sauté the garlic. Add the asparagus and salt to taste and brown.
Beat the eggs with the paprika and pour into frying pan with garlic and asparagus. Turn heat on low. Stir the mixture until the eggs begin to cook. Allow the eggs to cook. When done, slide the “revuelto” out of the pan onto a plate to serve.
Mushrooms and/or shrimp are popular variation to this basic “revuelto.” If you use mushrooms, halve the amount of asparagus and use about 8 oz. of mushrooms. Saute the mushrooms with garlic and asparagus.
If you want to use shrimp, halve the amount of asparagus and add about 6 oz. of cooked shrimp (41-50 count per pound).
If the eggs do not cook on top, turn on the broiler in your oven and place the frying pan with egg mixture under the broiler to cook the eggs. Make sure to keep a close eye on the pan to ensure that the eggs do not burn. If the pan has a plastic handle, be sure the handle sticks out of the oven and doesn’t melt!

Finding the ingredients?

If you want to source Spanish sweet paprika or Spanish olive oil there is a fabulous online Spanish shop that sells everything you need. They deliver to USA and Canada as well as all over Europe.

Click here and it will take you direct to their website

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